Know when, where and by whom this creamy, decadent pasta originated? Well, Pasta Alfredo was invented by Alfredo di Lelio at his restaurant, “Alfredo,” in 1914 as a variation of “Fettuccine al burro”. When butter was added both before and after fettuccine was put in the serving bowl, the dish was known as “doppio burro” (double butter). Di Lelio’s “original contribution” was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a “triplo burro” (or “triple butter”) effect. Alfredo quickly added the new dish to his restaurant’s menu after customers asked for it time and again.

This simple, superb sauce soon found its way into the hearts and minds of millions and as you can see into the popular restaurant chains famous menu as well. This super creamy and rich tasting Alfredo Sauce is so EASY to make. Simply Delicioso!

Ingredients:

2 cups heavy cream

1 stick butter

2 garlic cloves, minced

1/2 teaspoon white pepper

1/2 teaspoon nutmeg

½ cup aged cheese (a blend of Asiago, Parmesan and Romano)

2 egg yolks, beaten

1 pound pasta cooked according to package directions

Directions:

Heat a medium sized skillet over medium heat. Add butter and garlic; sauté for 1-2 minutes to release flavors. Add cream into skillet. Whisk or stir to blend together. Add white pepper and nutmeg to cream mixture. Reduce heat to simmer. When sauce just begins to bubble add cheese and stir. Slowly add a little sauce to egg yolks mix well so sauce does not curdle—this is called tempering. Add this mixture to remaining sauce. When cheese has melted turn off heat and serve immediately over pasta.